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Gnocchi Matzo Balls

Chewy Gnocchi and Heavy Matzo Balls

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Chewy Gnocchi and Heavy Matzo Balls

Allie | Oct 14, 2004 11:52 AM

Wow, I can't believe I've been out there on my local TX message board for so long and just found out about this general one! This gives me an opportunity to ask a question I've been wondering about for a long time.

In all my Italian cookbooks, the recipes for gnocchi always talk about how they should be light and fluffy, rather than heavy, dense and chewy which I guess is an Americanized thing which Italians find upsetting. My husband is Italian, and grew up with the dense gnocchi bellybombs and likes them that way (ok, i do too) - not hard to find in his home state of Rhode Island. However, here in TX where I would have to make them myself, I have no idea how to make them wrong. Add more egg? more flour? knead them more?

Anyone have a recipe for gnocchi like that?

Similar situation with me (jewish in TX, gotta make my own stuff) - I like matzo balls the same way - not light and fluffy, but dense and heavy. Leaving the lid off the pot while they cook helps but if anyone has a suggestion for those kind of matzo balls too, that would be appreciated.

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